ReviewNPJ science of food2026
Re-developing African traditional foods for industrial production, improved quality and safety.
Review in NPJ science of food, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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0 citing papers in PubMed.
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Authors and funding
1 author.
Funding
No grant is acknowledged in the PubMed record.
Abstract
There is a need to re-develop African traditional foods through innovation, research and development, and institute food safety risk assessment and science-based safety standards and quality assurance. Development of starter cultures for controlled fermentations; development and enforcement of standards and regulations for food packaging materials; use of extrusion cooking and other appropriate technologies are among the innovations needed to re-develop African traditional foods for industrial production, improved quality and safety.
Identifiers
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.